The meez Podcast

#38. Few stories are as compelling as that of Chef Joey Sergentakis . After a decade abroad, Joey has returned to the U.S., bringing with him a wealth of international experience from some of the most prestigious kitchens around the globe.As the corporate executive chef for CE LA VI, he led restaurants in Hong Kong, Singapore, Sri Lanka, Kuala Lumpur, Shanghai, Taipei, Tokyo, and Dubai. Before this venture, Joey honed his skills with the SWIRE Group and under the tutelage of Chef Gray Kunz in Hong Kong, leaving an indelible mark on the dining scene. His time with Philippe Rochat in Switzerland and at Restaurant Daniel with Chef Daniel Boulud in New York only further solidified his exceptional pedigree.Now, back in his home state of New Jersey, Joey is making waves with his new ventures, Boschetto and Allendale Social, where he's taking a fresh turn towards casual Italian cuisine—a stark contrast to his previous focus on Southeast Asian flavors.In a recent conversation, we delved into reminiscences about the past, the profound influence of Chef Gray, and the exciting direction of Joey's culinary artistry. It's a testament to the dynamic and ever-evolving nature of the culinary world, and a reminder of how shared experiences, even from afar, can shape a chef's unique path.Where to find Joey Sergentakis: LinkedInFacebookInstagramWhere to find host Josh Sharkey:InstagramLinkedIn*Special Shoutout to Warung Rie Rie mentioned by Josh Sharkey in this episode.In this episode, we cover:(02:41) Background on Joey Sergentakis(08:59) Joey's experience moving out of the U.S.(09:40) Joey's inspiration for being a chef(15:45) Differences and similarities between kitchens in the U.S. and kitchens across the world(17:33) Cafe Gray Deluxe(21:45) Mr. and Mrs. Fox(24:07) Joey's experience in Singapore and CE LA VI(38:24) Boschetto and Allendale Social(49:59) Working with Gray Kunz and Joey and Josh's biggest takeaways

#37. Tommy Gordon, the General Manager of the Great Lakes Central Division at Gordon Food Service (GFS), is a key figure in the largest and oldest division of the company. GFS, the largest privately owned wholesale food service distributor in North America, boasts over 20,000 employees and an annual revenue exceeding 16 billion dollars. With a rich history spanning 125 years since its founding in 1897, GFS is now managed by over five generations of families.Tommy formerly served as the North American Director of  Digital Products and Services at GFS. Tommy's new role is responsible for overseeing operations in the Great Lakes Central Division, which plays a pivotal role in GFS's extensive network. The company serves over 115,000 customers with a remarkable 19,000 deliveries on any given day. GFS also maintains 175 storefronts across the country, providing easy access for customers to purchase their products directly.In this episode of The meez Podcast, Tommy delves into GFS's unique approach, discussing the company's strategy, perspective on technology, and its ability to operate and innovate with agility despite its size. One notable aspect of GFS that stands out is its unwavering focus on the customer, a culture that has been cultivated over the years. The company's obsession with prioritizing customers above all else has not only led to business success but has also fostered a positive and loyal team culture among its workforce.Where to find Tommy Gordon: LinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:18) Tommy Gordon's background(05:52) Tommy's start in non-profits(07:37) Gordon Food Service's start(14:09) War Room Mentality(17:05) The culture at GFS(23:13) GFS customer diversity(25:44) Serving commercial vs. non commercial customers(27:11) GFS storefronts(32:59) How GFS thinks about competition(47:48) GFS Partnerships(56:15) Final thoughts from Tommy

#36.  Have you ever wondered who is behind all of the new and exciting flavors at Shake Shack? Meet John Karangis, Executive Chef and VP of Culinary Innovation, leading R&D, menu development, and chef collaborations for the brand. John's culinary journey kicked off in the nineties at Union Square Cafe, winding through Paris and San Francisco, before settling back in New York City at Gramercy Tavern. A detour into the corporate kitchen of Goldman Sachs honed his skills in delivering top-notch restaurant-style food in unconventional settings. Prior to Shake Shack, John spent seven years at the helm of Danny Meyer's Union Square Events, fine-tuning his ability to execute high-quality food on a large scale.In this episode, join CEO Josh Sharkey and John as they discuss the intricacies of R&D and innovation at Shake Shack. Discover the secrets behind producing restaurant-quality fare on a grand scale, and get a glimpse into John's passion for endurance training.Where to find John Karangis: InstagramLinkedInTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:11) John's culinary background(06:48) Endurance training(13:12) How endurance training relates to working as a chef(17:41) R&D for Shake Shack(25:07) R&D Customer feedback (29:36) Shake Shake chef collaborations(33:50) When dishes don't make it past testing(42:36) Union Square Events and producing food at a large scale(46:31) How to create high quality food at a large scale(54:36) Working with Delta and seasoning food at high elevation(57:18) Advice on how to start on a fitness journey

#35.  Meet Ron Parker, the visionary founder of Hospitality Multiple (HMx), a cutting-edge company designed specifically for the hospitality industry. Ron is not only the mastermind behind HMx but also the Chief Operating Officer of the Jose Andres Group, overseeing operations ranging from prestigious 2-Michelin starred restaurants to groundbreaking small plates establishments and bustling fast-casual eateries and food halls.In this engaging conversation with meez CEO Josh Sharkey, Ron delves into the fascinating intersection of culinary artistry and entrepreneurship. They discuss why chefs often make exceptional entrepreneurs and gain valuable insights as Ron shares his wealth of experience.Ron and Josh go into the innovative details of HMx, a platform crafted to assist hospitality owners in raising funds, forging crucial business connections, vetting industry resources, and securing mentorship. Ron also talks about his history with the culinary industry and touches on his past roles as CEO of Related Restaurant Group, Chief Operating Officer for Danny Meyer’s Union Square Hospitality Group, and Director of Operations for Restaurant Associate’s Sports & Entertainment division.Where to find Ron Parker: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:42) Ron's hospitality background(05:43) How Ron fell in love with cooking(07:17) How being a cook has influenced Ron's work today(10:50) The things Ron has learned from opening multiple restaurants(15:04) Ron's goal of maintaining human connection in hospitality(18:16) Ron's experience with USHG and Related Hospitality(29:59) HMx's goal to help chefs understand best practices(33:06) HMx 101(39:49) HMx's mentor program(43:04) How to get involved in HMx(50:30) Jose Andres Group and what Ron is most excited for

#34. Krystle Mobayeni is the CEO and co-founder of BentoBox, a digital platform transforming restaurants into better businesses online. BentoBox simplifies website creation for restaurants, offering essential features like online ordering, gift cards, and SEO. Krystle's journey began in 2013, solving the complexities of website development for renowned eateries. BentoBox has streamlined the website building process for restaurants, combining functionality with stunning design. With over 14,000 restaurants served, Krystle shares insights on leadership, culture, and rapid iteration through design thinking. Recently acquired by Fiserv, the future holds exciting possibilities for BentoBox's continued evolution. In this episode, Krystle also opens up about how she's built a successful company-from leadership and hiring to building a great culture.Where to find Krystle Mobayeni: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:22) Krystle's general background(04:09) Where Krystle finds good Persian food(05:32) Sour cherries and Krystle's upbringing(07:19) Krystle's family(09:25) Balancing family and starting a business(14:37) About BentoBox and Krystle's inspiration(16:31) Design methodology behind BentoBox(18:14) How to generate effective feedback(21:36) Coming back to BentoBox's mission and vision(30:13) How BentoBox started(33:28) BentoBox employee culture(52:57) Starting a business and venture capital

#33. Andrew Friedman has become an expert in chefs through his career as an Author, Journalist, and Podcaster. With a career spanning two decades, Andrew has authored or collaborated on over 25 chef-centric books and cookbooks, including Knives at Dawn, an exploration of the Bocuse d'Or culinary competition, and the recent Chefs, Drugs, and Rock & Roll: How Food Lovers, Free Spirits, Misfits, and Wanderers Created a New American Profession (Ecco/HarperCollins, February 2018). His new book, The Dish: The Lives and Labor Behind One Plate of Food is available for pre-order and will be published October 17th. Andrew's passion for interviewing and storytelling is evident in his podcast, Andrew Talks to Chefs. It is also a big inspiration for the creation of The meez Podcast. In this episode, Andrew takes us through the idea and journey behind his new book, The Dish, as well as how he accidentally became an expert in all things chef. Where to find Andrew Friedman: InstagramLinkedInWhere to find Andrew Talks to Chefs:InstagramWebsiteWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(04:10) Andrew's role as adjunct professor at the CIA(05:09) Josh presents Andrew with a Kuntz spoon(06:45) How Andrew started writing about food(09:19) Andrew's accidental expertise in chefs(12:55) Chefs Drugs and Rock and Roll(25:04) Andrew's new book, The Dish(32:46) The format of The Dish(39:42) What dish Andrew focusses on in his new book(48:46) Andrew's favorite part from his new book(54:40) What is next in the pipeline for Andrew(58:05) Tennis and Pickleball(59:53) Andrew Talks to Chefs Podcast

#32. Kristen Barnett is a serial entrepreneur and food tech expert who is innovating the way we look at food. Kristen shares insights on her journey, from launching Hungry House, an NYC-based anti-ghost kitchen, to co-founding new company, Culinary Creators Worldwide, a media and marketing agency for food creators. Previously COO at Zuul, a food tech company acquired by Kitchen United, Kristen's career spans restaurant operations, distribution, and customer engagement. Join us on this episode as we explore the evolution of her commitment to "good food at scale," from agriculture at Cornell to scaling culinary visions worldwide.Where to find Kristen Barnett: InstagramLinkedInWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(03:08) Kristen's background(04:38) Kristen's transition to hospitality(09:16) Cornell's hospitality program(17:21) Lyme disease and thinking of food as medicine(28:03) Good food at scale(32:00) How to tell a good story with food and businesses(34:29) Honoring the food voices in social media(40:50) Culinary Creators Worldwide(47:22) How life has changed for Kristen since launching a media marketing company(49:41) Ghost and virtual kitchens now(55:00) The biggest challenges and surprises over the years from creating multiple companies

#31. Join us for an engaging podcast episode featuring Nilou Motamed, a prominent figure in food journalism with over two decades of experience. Nilou's impressive career includes crafting her role as Features Director at Travel and Leisure and holding the prestigious position of Editor-in-Chief at Epicurious and Food & Wine Magazine. She's not just an editor; Nilou is also an Emmy-nominated TV personality and the former Director of Inspiration at Conrad Hotels. As if that wasn't enough, she's a co-founder of Story Collective, a brand and strategy consultancy firm.Currently, you can catch Nilou Motamed as a permanent judge on Netflix's revival of Iron Chef. This conversation with Nilou was so captivating that we've decided to split it into two episodes. In this second episode, we dig into the importance of storytelling, and specifically as it relates to chefs in today's world. And this leads into a conversation about the show in which Nilou is a permanent judge on Iron Chef, and the incredible talent that's in the kitchen in that show. And these chefs are not only creating delicious food, and they're not only technicians, but they're also telling incredible stories. We also dig into how to make great food at scale. Then we end with a game where Josh asks Nilou some questions about some opulent ingredients.Where to find Nilou Motamed: InstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:05) Nilou's background in law(3:24) Nilou's reflection on her successful career(7:29) The importance of being surrounded by talented people(12:03) Nilou's experience with Travel & Leisure(15:20) Nilou's experience with Epicurious(17:10) Narcissism in leaders(18:54) Nilou's travel lists(26:10) Storytelling and Iron Chef(38:59) Food at scale(40:11) A new kind of Q & A

#30. Join us for an engaging podcast episode featuring Nilou Motamed, a prominent figure in food journalism with over two decades of experience. Nilou's impressive career includes crafting her role as Features Director at Travel and Leisure and holding the prestigious position of Editor-in-Chief at Epicurious and Food & Wine Magazine. She's not just an editor; Nilou is also an Emmy-nominated TV personality and the former Director of Inspiration at Conrad Hotels. As if that wasn't enough, she's a co-founder of Story Collective, a brand and strategy consultancy firm.Currently, you can catch Nilou Motamed as a permanent judge on Netflix's revival of Iron Chef. This conversation with Nilou was so captivating that we've decided to split it into two episodes. In this inaugural episode with Nilou, we embark on a captivating journey through her remarkable life story. From her childhood escape from Tehran during the Iranian Revolution to her eventual emigration to Paris and later the United States.Our conversation delves deeply into Persian cuisine and culture. We explore the intricate flavors of Tahdig, the art of crafting kebabs, and the sheer indulgence of savoring exquisite Iranian caviar. Nilou also loves breakfast. We talk about Iranian and Turkish breakfast traditions. We finish off this episode by talking about Nilou's passion of promoting and praising Iranian cuisine.Where to find Nilou Motamed: InstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(02:16) The evolution of the neighborhoods of Brooklyn(5:22) The art of translation(9:07) Opulence and travel(14:28) The beauty of Turkey(15:17) Breakfast and Haleem(26:19) How Nilou speaks four languages(30:45) Immigrant resilliance(32:05) Persian cuisine(43:39) Caviar(47:17) How Nilou uses her platform to showcase Persian people and cuisine

#29. Tamar Adler is a celebrated author and chef with James Beard and IACP awards. She is known for her book, "Everlasting Meal" where she discusses her talent in transforming leftovers into delicious meals. She has worked with renowned chefs like Alice Waters, Dan Barber, and Gabrielle Hamilton, in addition to her editorial contributions to magazines like Harper's, New York Times, Vogue, and New Yorker. In this episode, Tamar discusses the relationship between chefs and writers, the distinctions between chefs like Alice Waters and Dan Barber, her approach to mise en place in writing, the value of spontaneity, and the parallels between preparing restaurant family meals and cooking with leftovers at home.Where to find Tamar Adler: InstagramTwitterWhere to find host Josh Sharkey:InstagramLinkedInIn this episode, we cover:(01:20) How Tamar's time at Chez Panisse with Alice Waters and Dan at Stone Barns,  has shaped her as a writer(10:38) Tamar's opinion on if chefs make great writers(17:12) How Tamar preps for a book and if there is there a semblance mise en place when she starts writing(20:46) If Tamar writes every day(27:10) When to decide when a project is finished(35:02) How running helps with Tamar's thought process(38:23) How Tamar became inspired by leftovers(25:12) How Tamar's upbringing affected how she parents and if her kids eat leftovers (50:46) Tamar's favorite peanut butter (53:20) How Tamar would feel if she wrote her greatest work but no one else could read it